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- Step 1
Preheat oven to 150C. Place the onion in the base of a large casserole dish. Top with the lamb.
- Step 2
Combine the oil, garlic, lemon rind, sumac, cumin, thyme and oregano in a bowl. Season. Spread the spice mixture over the lamb. Set aside at room temperature for 20 minutes to develop the flavours.
- Step 3
Pour the wine and stock around the lamb. Cover and bake, turning halfway through cooking, for 4-4 1/2 hours or until lamb is tender.
- Step 4
Use tongs to transfer the lamb to a platter and cover with foil to keep warm. Pour braising liquid into a jug. Use a metal spoon to skim and discard the fat from the surface.
- Step 5
Shred the lamb and serve with the braising liquid, smoky eggplant puree, tabouli and flatbread.